It carries stories: Of survival in hard times, of smells and flavours that bring us back to other times and places, of knowledge passed down through generations. There are ancient stories of making, and scientific stories that illuminate the invisible worlds we engage with — both equally beautiful and vital.
In this workshop, we’ll step into this world through readings from kitchens around the globe — stories collected for our upcoming book on fermentation and memory — and through stories seen through the lens of the microscope.
We’ll grate, chop, and mix vegetables in large bowls — everyone massaging in the salt together. Then each participant can customise their jar with herbs and spices to take home and care for. During the workshop will reflect through sharing, drawing and/or writing.
What memories arise when we gather to preserve food together? What do we feel when massaging cabbage collectively, engaging in bacterial exchange? How do we imagine bacteria — our invisible companions, inside and out?
Brigid Lefevre has been fermenting professionally as well as teaching the art of fermentation in schools, colleges, and for private groups for almost 20 years.
Yuliya Gwilym is an artist, award winning illustrator and children's author. Her work is mostly narrative in nature and often explores themes of childhood, memories and nostalgia.
